He has to exist. She’s out there somewhere. Even if it’s impossible to fathom, just know there are people out in the world who don’t like sweet potatoes. And then there are people like me, who can’t imagine life without the orange-hued superfood. Sweet potatoes are “my thing.” I’ve prepared them dozens of ways and I’m constantly coming up with new ways to incorporate them in my diet. Whether souped up for a stew, styled for a sweet side dish, or dressed up in herbs, sweet potatoes are constantly winning over my heart.
The air is crisp and winter (my least favorite season) is around the corner, but there is something warming about the smell of sweet potatoes roasting in the oven. Comforting is that first forkful of rich sweet potatoes adorned with caramelized red onion, garlic and rosemary.
I’m starting to rethink things. Maybe the sweet potato-averse don’t exist. How could they?
- 5 medium sweet potatoes (about 1 1/2 to 2 pounds)
- 2 tablespoons of extra-virgin olive oil
- 1 1/2 tablespoons chopped fresh rosemary
- 2 teaspoons minced garlic cloves
- 1/4 cup roughly chopped red onion
- 3/4 teaspoon sea salt or kosher salt
- Freshly ground black pepper
- Preheat oven to 400 degrees.
- Clean and scrub the potatoes. Cut potatoes into 1 inch cubes.
- Place the cut potatoes into a large bowl. Add the olive oil, rosemary, garlic, red onion, salt and pepper. Toss to ensure the potatoes are well-coated.
- Transfer the potatoes to a shallow baking dish and roast for 30 minutes.
- Remove from the oven and toss the potatoes again to ensure they brown evenly
- Return to oven and roast for another 30-45 minutes or until potatoes are crisp and cooked through.
- Serve immediately.